Chocolate and chestnut cake
So you thought vegetarian food was boring? Try these recipes from Sir Paul McCartney and you’re sure to have a change of heart
What you'll need
150g good quality dark chocolate
75g caster sugar and 2 tbsp caster sugar
3 large organic eggs
200g pre-cooked chestnuts, peeled
100ml full fat organic milk
1 tbsp cocoa
1 tbsp vanilla extract
Preheat the oven to 180°C/gas 4/350°F. Grease the inside of a 20cm springform tin and line the base with a disc of buttered baking parchment. Dust with 1 tablespoon cocoa and tip out the excess. Tip 200g pre-cooked, peeled chestnuts into a small frying pan, add 2 tablespoons caster sugar and 100ml full-fat organic milk and cook over a low-medium heat for 5 minutes until the chestnuts start to soften.
Remove from the heat and tip into the bowl of a food-processor and whizz until smooth. Add 1 teaspoon vanilla extract and cool. Place 100g unsalted butter and 150g chopped dark chocolate in a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water. Stir until smooth, remove from the heat and cool slightly.
Whisk 3 large organic eggs and 75g caster sugar until thick, pale and doubled in volume. Mix in the chestnuts until thoroughly combined. Add the melted chocolate mixture and fold in until smooth.
Carefully pour the batter into the prepared tin, spread level and bake on the middle shelf of the preheated oven for about 30 minutes until risen and the top has formed a light crust.
Remove the cake from the oven and set the tin on a wire cooling rack and leave to cool to room temperature.
The cake will sink and the crust might crack as it cools but this is part of the cake’s appeal. Dust with cocoa and serve with crème fraîche.